Tuesday, October 16, 2012

Fall Roasted Bell Pepper Bruschetta

Fall Roasted Bell Pepper Bruschetta

*Key Health Players:  Red and Green peppers, garlic


1-2 red bell peppers, thinly sliced
1/4-1/2 medium sized onion, thinly sliced
olive oil, as needed
1 loaf French bread, sliced thinly
2 cloves garlic, minced
5 tablespoons basil
salt and pepper, to taste

Preheat oven to 350 degrees F. Place red peppers and onions in a pan with a small amount of olive oil, cook until peppers and onions are tender.
Place slices of bread onto a baking sheet and lightly drizzle olive oil on them. Spread the minced garlic onto the bread slices, then stick the pan in the oven for 3 minutes, or until very lightly toasted.
Remove the pan from the oven, and evenly distribute the onions, peppers, and basil on each slice.
Add salt and pepper, to taste. Put the pan in the oven for about 5-10 minutes, or when the bread is nice and toasty (golden brown).

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